Before you know it, school will be back in session. Now is the time to start planning a back to school get together to celebrate another successful summer. Rather than host a party in the evening when kids are trying to get their homework done, why not throw a breakfast or tea party? It’s an economical and unexpected way to entertain.

Coffee and tea are obvious beverage choices. Be sure to include Earl Gray, Herbal, and English Breakfast tea. Offering a variety of flavored creamers will allow you to brew just one type of coffee. Juices (or mimosas!) are all you need to round out the selection.

Food that requires a fork and a knife are out….finger food is in. Guests will expect the usual….croissants, muffins, and cinnamon rolls. What they may not expect, but will love, is cheese! Cheese pairs beautifully with all things breakfast. In addition to a traditional cheeseboard, try Artigiano® Classico on skewers with berries and grapes. Crescenza spreads nicely and tastes oh-so-good on breads and other pastries. Cranberry and Gorgonzola bites are delicious. Warm pull apart bread made with Provolone Extra is a special treat. (recipe below)

Decorating is a snap. Just a few vases with fresh cut flowers will brighten your home. Vibrant napkins in a rainbow of colors are functional and decorative.

To add a twist to your party, do a coffee mug exchange. Who doesn’t love a mug with beautiful graphics or a sassy saying on it? Ask each guest to bring a new, wrapped coffee mug to be exchanged. Number each gift as they arrive. Once everyone is there, have each person draw a number and select the mug with the corresponding number.

Goodness knows you don’t need an excuse to entertain your friends. Celebrating back to school is the perfect reason to host the perfect party.

Provolone Extra Pull Apart Bread

Ingredients

1 pound round loaf of French or Sourdough bread
6 oz La Bottega di BelGioioso® Provolone Extra cheese, cut into 1/2-inch pieces
1/2 cup unsalted butter, melted
1/4 cup marinara sauce
2 large garlic cloves, minced
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. dried Italian seasoning
Fresh parsley, chopped

Directions

Preheat oven to 375˚F. Place a large enough piece of foil on a baking sheet to wrap the entire loaf; coat foil with nonstick spray.

Cut the loaf of bread into 1-inch slices with a serrated knife, leaving a 1/4-inch of the base of the bread intact. Repeat cuts in the opposite direction to create a crosshatch or cubed pattern. Place bread on the prepared foil and press the provolone pieces into the openings of the bread.

In a small bowl, whisk together the butter, marinara, minced garlic, garlic powder, onion powder and Italian seasoning. Drizzle the mixture evenly over the loaf, wrap the bread in the foil and bake for 15 minutes.

Remove loaf from oven and open the foil. Increase oven temperature to 425˚F and bake another 10 minutes until cheese is melted and bread is golden brown. Let loaf rest for 5 minutes before serving, garnish with fresh parsley.